Description
Description: This Crockpot Beef Stew combines succulent beef chunks with hearty vegetables, all simmered in a savory broth. It’s an easy, set-it-and-forget-it meal that’s perfect for busy days and sure to warm you up on chilly evenings.
Ingredients
- 2 1/2 lbs. beef stew meat
- 1 1/2 cups beef stock
- 3/4 cup red wine
- 3 tbsp. tomato paste
- 3 tbsp. Worcestershire sauce
- 1/4 cup all-purpose flour
- 3 cloves garlic, chopped
- 1 1/2 tsp. seasoned salt
- 1/2 tsp. ground black pepper
- 4 sprigs fresh thyme
- 1 onion, cut into 1-inch pieces
- 3 carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 8 oz. whole mushrooms (white or baby bella), halved
- Kosher salt, to taste
- Cooked wide egg noodles or mashed potatoes, for serving
- 2 tbsp. chopped fresh parsley
Instructions
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Prepare the Beef:
- Place the beef stew meat in the base of a 6-quart slow cooker.
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Mix the Sauce:
- In a large measuring cup or bowl, whisk together the beef stock, red wine, tomato paste, Worcestershire sauce, flour, garlic, seasoned salt, and ground black pepper until smooth.
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Assemble the Stew:
- Pour the sauce mixture over the beef in the slow cooker.
- Add the thyme sprigs on top.
- Layer the onion, carrots, celery, and mushrooms over the beef and sauce.
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Cook:
- Cover the slow cooker with the lid.
- Cook on HIGH for 4 to 5 hours, stirring halfway through, until the beef is tender and the vegetables are cooked through.
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Finish and Serve:
- Once cooked, remove the thyme sprigs.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the stew over cooked wide egg noodles or mashed potatoes.
- Garnish with chopped fresh parsley before serving.
Notes
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Browning the Beef (Optional): For added depth of flavor, you can brown the beef in a skillet with a bit of oil before adding it to the slow cooker. This step is optional but enhances the stew’s richness.
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Vegetable Variations: Feel free to add other root vegetables like parsnips or turnips for additional flavor and texture.
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Thickening the Stew: If you prefer a thicker stew, you can remove a cup of the cooking liquid, whisk in an additional tablespoon of flour until smooth, and then stir it back into the stew. Let it cook for an additional 10-15 minutes to thicken.